serves 6-82 c + 2 T (10.5 oz) all-purpose flour
2 T brown sugar
1/2 t salt4
t baking powder2 large eggs
1/2 c (4 oz) plain yogurt1
3/4
c (14 oz) milkPancakes should be light and fluffy.
Whisk until combined, but not more than this or the gluten will start to
form and they will be tough and flat.

Whisk until just combined.

Lightly spray the skillet with cooking spray. Pour batter on hot
skillet. Cook 2 minutes or until very bubbly on the top.

Flip and cook until cooked through.

For best results pay close
attention as to when to flip the pancakes. They should be flipped as
early as they can be without being underdone on the first side.

too early-
they will stick to the pan and be messy, the first side won't be brownedperfect- bubbly top, but bubbles aren't solidifying, holds its
shape when flipped, puffs up well while cooking the second side.too
late- bubbles are solidifying, holds a very firm shape when flipped,
doesn't puff up while cooking the second side.

Top and serve!

Pancakes are
best served hot off the griddle. They become limp over time. The
batter doesn't hold up very well either. It is good for about an hour.
This is one recipe that can't be made ahead of time.

Try with....

Problems

Tough pancakes- these were either over-mixed,
cooked too long (particularly on the first side), or have too much flourFlat pancakes- these were either over-mixed, the batter sat too
long before cooking, or they have too little flourThick pancakes-
too much flourPuffy pancakes- too much baking powder, these
often puff high in the middle and deflate later, they will also have an off
taste

TimingFor best results pay close
attention as to when to flip the pancakes. They should be flipped as
early as they can be without being underdone on the first side.too early-
they will stick to the pan and be messy, the first side won't be brownedperfect- bubbly top, but bubbles aren't solidifying, holds its
shape when flipped, puffs up well while cooking the second side.too
late- bubbles are solidifying, holds a very firm shape when flipped,
doesn't puff up while cooking the second side.

1. Pancakes should be light and fluffy. Whisk until
combined, but not more than this or the gluten will start to form and they
will be tough and flat.

2. For best results pay close attention
as to when to flip the pancakes. They should be flipped as early as
they can be without being underdone on the first side.too early-
they will stick to the pan and be messy, the first side won't be brownedperfect- bubbly top, but bubbles aren't solidifying, holds its
shape when flipped, puffs up well while cooking the second side.too
late- bubbles are solidifying, holds a very firm shape when flipped,
doesn't puff up while cooking the second side.

3. Pancakes are
best served hot off the griddle. They become limp over time. The
batter doesn't hold up very well either. It is good for about an hour.
This is one recipe that can't be made ahead of time.